CN103932056B - The preparation method of apple aroma crispy rice - Google Patents

The preparation method of apple aroma crispy rice Download PDF

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Publication number
CN103932056B
CN103932056B CN201410152192.8A CN201410152192A CN103932056B CN 103932056 B CN103932056 B CN 103932056B CN 201410152192 A CN201410152192 A CN 201410152192A CN 103932056 B CN103932056 B CN 103932056B
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apple
dry powder
buckwheat
preparation
crispy rice
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CN103932056A (en
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陆昱森
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Wang Zhao
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Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)

Abstract

The invention discloses a kind of preparation method of apple aroma crispy rice, it is prepared by following steps: 1) first apple is made dried apple slices, finally dried apple slices is milled into apple dry powder stand-by; 2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use; 3) apple dry powder and buckwheat are mixed and adds fresh milk stir evenly, then add wheat flour, honey, potassium sorbate and face and become dough raw material; 4) by solid for dough material extruding, section, then puts into the roasting 5-10 minute of baking box, is finally taken out by the crispy rice that baking is good, sprinkle the mixed powder of one deck asccharin and apple dry powder; The apple aroma crispy rice made by the present invention has the advantages that to make simple, nutritious, unique flavor.

Description

The preparation method of apple aroma crispy rice
Technical field
The present invention relates to a kind of food, is specifically a kind of preparation method of apple aroma crispy rice.
Background technology
Current crispy rice is deeply by the pot foods that consumers in general like, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching is mainly with rice or Noodles, starch and flavor seasoning composition.Crispy rice instant, be easy to digestion, can leisure food be become, dining table delicacies can be become again.
Along with growth in the living standard, the requirement of people to daily bread improves constantly, be particular about balanced in nutrition while also pursue the peculiar flavour of food, crispy rice in the market because of raw material variety less, nutritive value has certain limitation, also lack unique local flavor, and preparation method is comparatively complicated.
Summary of the invention
First technical problem to be solved by this invention overcomes the shortcoming of above prior art: provide a kind of preparation method of apple aroma crispy rice not only having abundant nutrition but also have peculiar flavour.
Technical solution of the present invention is as follows: a kind of preparation method of apple aroma crispy rice, and it is prepared by following steps:
1) first by apple peel, stoning, be cut into the apple slice of 5-10mm, citric acid solution apple slice being placed in 0.4-1g/l again soaks 5-10 minute, then apple slice is placed in the dehydration of freeze-day with constant temperature machine inner drying and makes dried apple slices, finally dried apple slices is milled into apple dry powder stand-by;
2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use;
3) by the apple dry powder prepared in step 1) and step 2) in the buckwheat of preparation mix and adds fresh milk and stir evenly, then add step 2) in wheat flour, honey, the potassium sorbate prepared become dough raw material with face;
4) by solid for the dough material extruding prepared in step 3), be cut into the sheet that thickness is 3-5 millimeter again, as material extruding is solid in adopted food die, adopt commercially available microtome again, then the roasting 5-10 minute of baking box of 200 DEG C-230 DEG C is put into, finally the crispy rice that baking is good is taken out, sprinkle the mixed powder of the apple dry powder prepared in one deck asccharin and step 1).
As preferably, in step 1), the temperature of freeze-day with constant temperature machine drying and dehydrating is 60-80 DEG C, and drying time is 5-10 hour.
As preferably, in step 3), the percentage by weight of dough feed components is: apple dry powder 53-63%, buckwheat 10-20%, fresh milk 8-15%, wheat flour 10-15%, honey 1-3%, potassium sorbate 0.2-0.5%.
As preferably, in step 4), in described mixed powder, the weight ratio of asccharin and apple dry powder is 1:5-8.
The invention has the beneficial effects as follows: the apple aroma crispy rice made according to method of the present invention maintains peculiar flavour and the nutritional labeling of apple, for market has increased the typical local food that a kind of old children all likes newly, preparation method of the present invention is simply efficient simultaneously, substantially increases production efficiency.
Detailed description of the invention
With specific embodiment, the present invention is described in further details below, but the present invention is not only confined to following specific embodiment.
Embodiment one
A preparation method for apple aroma crispy rice, it is prepared by following steps:
1) first by apple peel, stoning, be cut into the apple slice of 10mm, the citric acid solution again apple slice being placed in 0.4g/l soaks 10 minutes, then apple slice is placed in commercially available freeze-day with constant temperature machine inner drying dehydration and makes dried apple slices, finally dried apple slices is milled into apple dry powder stand-by;
2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use;
3) by the apple dry powder prepared in step 1) and step 2) in the buckwheat of preparation mix and adds commercially available Pasteur's fresh milk and stir evenly, then add step 2) in prepare wheat flour, honey, potassium sorbate with become dough raw material;
4) the dough raw material prepared in step 3) is added in food die extrude solid, be cut into the sheet that thickness is 3-5 millimeter again, as material extruding is solid in adopted food die, adopt commercially available microtome again, then the baking box putting into 200 DEG C is baked 5 minutes, finally taken out by the crispy rice that baking is good, sprinkle the mixed powder of the apple dry powder prepared in one deck asccharin and step 1), wherein the addition of mixed powder is determined according to taste demand.
In step 1), the temperature of freeze-day with constant temperature machine drying and dehydrating is 80 DEG C, and drying time is 5 hours.
In step 3), the percentage by weight of dough feed components is: apple dry powder 53%, buckwheat 20%, Pasteur's fresh milk 12%, wheat flour 12%, honey 2.8%, potassium sorbate 0.2%.
In step 4), in described mixed powder, the weight ratio of asccharin and apple dry powder is 1:8.
Embodiment two
A preparation method for apple aroma crispy rice, it is prepared by following steps:
1) first by apple peel, stoning, be cut into the apple slice of 5mm, the citric acid solution again apple slice being placed in 0.8g/l soaks 8 minutes, then apple slice is placed in commercially available freeze-day with constant temperature machine inner drying dehydration and makes dried apple slices, finally dried apple slices is milled into apple dry powder stand-by;
2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use;
3) by the apple dry powder prepared in step 1) and step 2) in the buckwheat of preparation mix and adds fresh milk and stir evenly, then add step 2) in the wheat flour prepared, add honey, potassium sorbate and face in addition and become dough raw material;
4) the dough raw material prepared in step 3) is added in food die extrude solid, be cut into the sheet that thickness is 3-5 millimeter again, as material extruding is solid in adopted food die, adopt commercially available microtome again, then the baking box putting into 230 DEG C is baked 5 minutes, finally taken out by the crispy rice that baking is good, sprinkle the mixed powder of the apple dry powder prepared in one deck asccharin and step 1), wherein the addition of mixed powder is determined according to taste demand.
In step 1), the temperature of freeze-day with constant temperature machine drying and dehydrating is 60 DEG C, and drying time is 10 hours.
In step 3), the percentage by weight of dough feed components is: apple dry powder 63%, buckwheat 10%, fresh milk 14%, wheat flour 10%, honey 2.8%, potassium sorbate 0.2%.
In step 4), in described mixed powder, the weight ratio of asccharin and apple dry powder is 1:5.
Embodiment three
A preparation method for apple aroma crispy rice, it is prepared by following steps:
1) first by apple peel, stoning, be cut into the apple slice of 8mm, the citric acid solution again apple slice being placed in 1g/l soaks 10 minutes, then apple slice is placed in commercially available freeze-day with constant temperature machine inner drying dehydration and makes dried apple slices, finally dried apple slices is milled into apple dry powder stand-by;
2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use;
3) by the apple dry powder prepared in step 1) and step 2) in the buckwheat of preparation mix and adds fresh milk and stir evenly, then add step 2) in the wheat flour prepared, add honey, potassium sorbate in addition and become dough raw material;
4) the dough raw material prepared in step 3) is added in food die extrude solid, be cut into the sheet that thickness is 3-5 millimeter again, then the baking box putting into 220 DEG C is baked 10 minutes, finally the crispy rice that baking is good is taken out, sprinkle the mixed powder of the apple dry powder prepared in one deck asccharin and step 1), wherein the addition of mixed powder is determined according to taste demand.
In step 1), the temperature of freeze-day with constant temperature machine drying and dehydrating is 70 DEG C, and drying time is 10 hours.
In step 3), the percentage by weight of dough feed components is: apple dry powder 58%, buckwheat 15%, fresh milk 14%, wheat flour 10%, honey 2.8%, potassium sorbate 0.2%.
In step 4), in described mixed powder, the weight ratio of asccharin and apple dry powder is 1:7.

Claims (2)

1. a preparation method for apple aroma crispy rice, is characterized in that: it is prepared by following steps:
1) first by apple peel, stoning, be cut into the apple slice of 5-10mm, citric acid solution apple slice being placed in 0.4-1g/l again soaks 5-10 minute, then apple slice is placed in the dehydration of freeze-day with constant temperature machine inner drying and makes dried apple slices, finally dried apple slices is milled into apple dry powder stand-by;
2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use;
3) by step 1) in the apple dry powder of preparation and step 2) in the buckwheat of preparation mix and adds fresh milk and stir evenly, then add step 2) in the wheat flour prepared, add honey, potassium sorbate and face in addition and become dough raw material;
4) by step 3) in preparation dough material extruding solid, be cut into the sheet that thickness is 3-5 millimeter again, then the roasting 5-10 minute of baking box of 200 DEG C-230 DEG C is put into, finally the crispy rice that baking is good is taken out, sprinkles one deck asccharin and step 1) in the mixed powder of apple dry powder for preparing;
In step 1) in, the temperature of freeze-day with constant temperature machine drying and dehydrating is 60-80 DEG C, and drying time is 5-10 hour;
In step 4) in, in described mixed powder, the weight ratio of asccharin and apple dry powder is 1:5-8.
2. the preparation method of apple aroma crispy rice according to claim 1, it is characterized in that: in step 3) in, the percentage by weight of dough feed components is: apple dry powder 53-63%, buckwheat 10-20%, fresh milk 8-15%, wheat flour 10-15%, honey 1-3%, potassium sorbate 0.2-0.5%.
CN201410152192.8A 2014-04-16 2014-04-16 The preparation method of apple aroma crispy rice Active CN103932056B (en)

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Publication number Priority date Publication date Assignee Title
CN105661322A (en) * 2016-02-16 2016-06-15 胡健强 Rice crust containing grape seed component
CN105595182A (en) * 2016-02-29 2016-05-25 胡健强 Rice crusts containing grape seed components
CN107212283A (en) * 2017-07-04 2017-09-29 合肥仙之峰农业科技有限公司 A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof
CN112806479A (en) * 2021-01-18 2021-05-18 厦门富森林贸易有限公司 Method for making apple wood flour biscuits for pets to chew

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Publication number Priority date Publication date Assignee Title
CN1060950A (en) * 1990-10-31 1992-05-13 孙秀爱 A kind of production method of rice-made food and equipment
CN103564341B (en) * 2013-11-25 2015-04-22 宁波市鄞州风名工业产品设计有限公司 Coffee-flavored rice crust
CN103583997B (en) * 2013-11-25 2015-07-15 宁波市鄞州风名工业产品设计有限公司 Green tea-sorghum crispy rice
CN103583996B (en) * 2013-11-25 2015-01-07 宁波市鄞州风名工业产品设计有限公司 Coffee flavoured crispy rice

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Effective date of registration: 20160311

Address after: 225700 economic development zone, Chengdong Town, Taizhou City, Jiangsu, Xinghua

Patentee after: Xinghua Lvhe Food Co., Ltd.

Address before: Yinzhou District Shiqi street after 315153 Zhejiang city of Ningbo Province Cang Cun

Patentee before: Ningbo Yinzhou Fengming Industrial Product Design Co., Ltd.

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Effective date of registration: 20191217

Address after: 246001 Anqing wancaqianmu Agricultural Technology Co., Ltd., Changqing Industrial Park, Yingjiang District, Anqing City, Anhui Province

Patentee after: Wang Zhao

Address before: 225700 economic development zone, Chengdong Town, Taizhou City, Jiangsu, Xinghua

Patentee before: Xinghua Lvhe Food Co., Ltd.

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Address after: 221300 Luzhai village, yanzibu Town, Pizhou City, Xuzhou City, Jiangsu Province

Patentee after: Wang Zhao

Address before: 246001 Anqing wancaoqianmu Agricultural Technology Co., Ltd., Changqing Industrial Park, Yingjiang District, Anqing City, Anhui Province

Patentee before: Wang Zhao

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